A delightful twist on a classic dessert, with a creamy, almond milk custard base and topped with a crunchy, caramelized sugar crust.
Personally, I’m a big almond milk fan. It’s neutral flavor and milky consistency makes it suitable not just for drinking, but for recipes from savory, to sweet and obviously in smoothies.
Of course, almonds are super nutritious as well, packed with biotin, vitamin e, magnesium and healthy fats. But in almond milk, you get very little nut, which is cool, because almond milk is designed to be a milk substitute, which is mostly water too. 
But if you’ve ever made homemade almond milk or tried the fancy schmancy almond milk they sell at juice bars, then you know more almonds = more delicious. It’s thick and creamy and satiating – the perfect little grab and go snack! However, it also means way more expensive and way more time consuming. While I love to whip up homemade nut milk on occasion, we use it on a daily basis and I’d like to accomplish more things in my day than standing over a bowl with cheesecloth straining almonds.
So when making this dish, and if you aren’t making your almond milk at home – make sure to buy a brand that has MORE almonds rather than fewer. That means more protein, more fiber, more filling fats and more tasty almond nutrition in each bite. Each serving is a good source of biotin, vitamin E, magnesium and riboflavin.
Step By Step Guide to Making Almond Milk Crème Brûlée
Prepare the Custard Mixture:
- In a medium bowl, whisk together the egg yolks and honey until well combined.
Heat the Almond Milk:
2. In a small saucepan, heat the almond milk on medium heat until it is just below boiling.
Combine the Mixtures:
3. Slowly pour the egg yolk mixture into the saucepan with the almond milk, whisking constantly to prevent the eggs from scrambling.
Cook the Mixture:
4. Continue to cook the mixture just below boiling, stirring constantly and scraping the bottom of the pan to prevent sticking. Do not let it boil or the mixture will curdle. This process will take about 5-7 minutes, and the mixture will thicken slightly.
Pour into Ramekins:
5. Once thickened, turn off the heat and carefully pour the mixture between four ramekins.
Chill the Custard:
6. Cover the ramekins with cling film or aluminum foil and place them in the refrigerator. Chill overnight or for at least a couple of hours until the custard is set.
Prepare the Sugar Crust:
7. When ready to eat, sprinkle each ramekin with 1½ teaspoons of raw sugar.
Melt the Sugar:
8. Using a kitchen torch, carefully melt and burn the sugar until it forms a crisp crust. Make sure to move the torch constantly to avoid burning the sugar in one spot.
Chill Again:
9. Allow the crème brûlées to cool and then chill them in the refrigerator for another hour before serving. This will help the sugar crust to harden.
Almond Milk Crème Brûlée
- Total Time: 12 minutes
- Yield: Serves 4
- Diet: Omnivore
Description
A creamy, dreamy custard
with a crunchy caramelized top.
Ingredients
- 4 egg yolks
- 2 tbsp honey
- 1 1/2 cups (355 ml) Ultimate Almond Vanilla Almond Milk
- 6 tsp raw sugar
Instructions
- Prepare the Custard Mixture:
- In a medium bowl, whisk together the egg yolks and honey until well combined.
- Heat the Almond Milk:
- In a small saucepan, heat the almond milk on medium heat until it is just below boiling.
- Combine the Mixtures:
- Slowly pour the egg yolk mixture into the saucepan with the almond milk, whisking constantly to prevent the eggs from scrambling.
- Cook the Mixture:
- Continue to cook the mixture just below boiling, stirring constantly and scraping the bottom of the pan to prevent sticking. Do not let it boil or the mixture will curdle. This process will take about 5-7 minutes, and the mixture will thicken slightly.
- Pour into Ramekins:
- Once thickened, turn off the heat and carefully pour the mixture between four ramekins.
- Chill the Custard:
- Cover the ramekins with cling film or aluminum foil and place them in the refrigerator. Chill overnight or for at least a couple of hours until the custard is set.
- Prepare the Sugar Crust:
- When ready to eat, sprinkle each ramekin with 1½ teaspoons of raw sugar.
- Melt the Sugar:
- Using a kitchen torch, carefully melt and burn the sugar until it forms a crisp crust. Make sure to move the torch constantly to avoid burning the sugar in one spot.
- Chill Again:
- Allow the crème brûlées to cool and then chill them in the refrigerator for another hour before serving. This will help the sugar crust to harden.
Notes
- For a richer flavor, use full-fat coconut milk instead of almond milk.
- To prevent cracking, ensure the ramekins are completely chilled before torching the sugar.
- Leftover crème brûlée can be stored in the refrigerator for up to 3 days; the sugar crust may soften.
- Prep Time: 5 minutes
- Chilling Time: 10 hours
- Cook Time: 7 minutes
- Category: Dessert
- Method: Oven-Baking
- Cuisine: French-Inspired
Nutrition
- Serving Size: 1 ramekin
- Calories: 250
- Sugar: 20
- Sodium: 25
- Fat: 15
- Saturated Fat: 8
- Unsaturated Fat: 5
- Carbohydrates: 25
- Fiber: 1
- Protein: 4
- Cholesterol: 150
Frequently Asked Questions
What type of almond milk should I use for the best results?
For optimal flavor and consistency, choose an almond milk brand that contains more almonds, as this will provide more protein, fiber, and overall almond nutrition.
How do I achieve the perfect caramelized sugar crust on top?
Sprinkle an even layer of granulated sugar over the cooled custard and use a kitchen torch to caramelize it until it turns golden brown, ensuring to move the flame evenly to avoid burning.
Can I substitute the almond milk with another type of milk in this recipe?
While you can use other plant-based milks, keep in mind that using almond milk enhances the flavor profile of the crème brûlée; alternatives may alter the final taste and texture.
Does Dream Almond milk contain Carregeenan? This is a horrid ingredient in creamy liquids.
I suffered from it for years until I discovered it’s existence.
Thank you.
I’ve noticed a lot of people are wary of carrageenan. Checking the label should help, or maybe try making your own almond milk to avoid it entirely.